In a medium skillet sautee' the corn, onions and red pepper over medium-high heat until the onions and peppers are tender.Stir in the corn starch, mayonnaise, plant-based milk, lemon pepper, salt and agave nectar. Cook and stir until thick and bubbly. Serve hot, garnished with parsley and chives.

0 Comments:

Post a Comment

Disclaimer: All content, written articles, recipes and photos are the property of Denise Finochiaro Publishing, Inc., dba The Healthetarian Woman and may not be used, copied or published anywhere without written consent from The Healthtarian Woman. Some articles, posts and links on this website may contain affiliate links. When you click the links or make a purchase we make a percentage from the sale.